Jamie Oliver's lamb tartare

By polloazul

Ingredients

• 12 oz (300 g) lamb loin, boned and trimmed
• 2 small red chili peppers
• 8 cornichons or mild baby dills (about 75 g)
• 1 cup fresh mint leaves + more for garnish
• 1 tsp dijon mustard
• 1/4 of an orange
• 1 lemon, cut in half
• Salt + pepper to taste
• 3 tbsp olive oil
• 12 1/2 -inch slices ciabatta bread
• 2 bunches watercress

Details

Servings 6

Preparation

Step 1

Chop lamb finely; set aside in medium bowl. Mince chili, pickles and mint together. Add to bowl with mustard, juice from orange and juice from half the lemon. Mix; season with salt and pepper.

Pour in olive oil and mix again. Season to taste.

Toast ciabatta slices. Toss watercress with juice from remaining lemon.

Serve tartare on a large plate, garnished with mint and pickles, with basket of ciabatta toast and bowl of dressed watercress.